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Squash is one of those vegetable that I couldn’t even imagine eating when I was a kid. My mum always tried to make me eat some “out the extraordinary” veggies like artichokes, turnip or endives… but never worked out. Squash was one of them.
But once you get older and you try things and you… love them… Funny.

So last saturday, at the farmer’s market, I spotted those gorgeous squash and I couldn’t resist… It has such a beautiful shape and color. The icon of Fall season!
Plus as a soup it is fantastic!

Ingredients

- 1 1/2 cup of Squash, peeled, chopped
- 1/2 cup of carrots, chopped
- 1 cup of potatoes, chopped
- 1 medium onion, chopped
- 2 cloves of garlic, chopped
- 1 string of rosemary
- A pinch of Nutmeg
- 1 Teaspoon of Cumin
- 1/4 Teaspoon of Ginger powder
- 3 cups of vegetable stock
- 1/4 cup of half-half cream
- 2 Tablespoon of Olive oil
- Sea salt and fresh cracked black pepper

Heat olive oil in large thick-bottomed pan (or soup pot) over medium heat. Cook onion, garlic and cumin for about 5 min. Add potatoes, carrots, squash, rosemary, nutmeg and ginger powder, simmer for about 10 min or until squash starts to be tender. Toss once in a while.

Remove the rosemary string and pour the vegetable stock. Let cook for 30-40min or until squash, potatoes and carrots are cooked.

Then puree with a hand blender and toss with cream. Season with salt and pepper.

You can serve it with warm bread and butter.

Filed under Dinner, Fall, Lunch and tagged Fall, soup, squash.
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